These can be made ahead of time and served as appetizers.
Crab Stuffed Dill Pickle Mini Cups
1 cup crab meat (King crab)
1 tsp green onions
1/2 tsp sour cream
4 large dill pickles (garlic) (small dice)
To taste: kosher salt
To taste: black pepper (freshly cracked)
The Rainford Method:
Cut dill pickles into 1 1/2 lengths. Take out 3/4 of the center (just enough room to put in the crab filling).
Cut crab into small bit size pieces.
Cut green onion on the bias into fine strips.
Mix together sour cream, dill, salt and pepper.
Place equal amount of filling in each dill pickle cup.
Note: These can be made ahead of time and served as appetizers.
Makes approximately 16 cups.
Courtesy of Chef Rob Rainford
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